Argentine Asado: A Complete Guide

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[danielr]

One of the best BBQ videos ever uploaded to Youtube.

[nickknez]

This is awesome!!! I just bought a parilla set up from Uruguay for my backyard.

[xTHEPIPERx]

Jeremy you willing to elaborate on your unwillingness to try the blood sausage? Is it just an “ick” factor for you or a more deeper meaning?

[dennis]

awww! he had his pinky up when eating the brat..

[ERMVET]

that's why it has come up around this recent past days something quite sad, we are now experiencing the bottom peak of meat consumption in the entiry history of the country. It's been said it has to do with financial/economic crisis. Quite a complex situation to analise tho. Cheers!

[siixsiix]

My mom is from Argentina. I grew up on this food. I have visions of my late grandpa tending his home made bbq. I can smell it cooking. Thanks for doing this video.

[alfrugoniofc]

Such a pleasure cooking with you! Thanks brother! 🔥 Let’s

[juanmanuelfc]

Felicitaciones a los dos! Hermoso homenaje a nuestra querida institución del asado. Al, la rompiste papá, pocas veces escuché a alguien hacerle tanto honor al proceso del asado pero en inglés, sos un embajador de lujo. Abrazo desde Buenos Aires. Vamo lo pibes!

[matthewbrook]

I live in Argentina although I was originally from Australia. I used to think we made good barbque in Australia but its nothing like it is here. Almost all social events here will include a barbque. This video is a great instructional video of how to do the most common cuts. One thing too most of the cuts in Argentine barbque are not the normal top value cuts that are used in western countries. Argentinos took the worst parts of animals and figured out sound of them tasted the best and figured out the best way to cook them. Argentine Asado is beautiful in its simplicity. No paper wraps, no foil, just great meat, salt, lemon, heat and time. I love it here and I just lovvee Mollejas.

[gfer]

In Argentina we don't care about olive oil in chimichurri, but NEVER use cilantro. In fact, cilantro is not an ingredient that is normally used in Argentinian homes, you rarely find it in greengroceries.

Morcilla and chorizo sausage are part of our Spanish heritage.

Bondiola (pork shouder and neck, similar to Boston Butt) is way more popular than matambrito de cerdo in Asado, I guess Al immigrated to the US more than 20 years ago, because bondiopan (bondiola sandwich) is very popular since late 1990s.

Proteins don't "coagulate" with heat. Heat, low or hight, denatures proteins into its aminoacids. The problem with short time cooks is collagen, meat connective tissue. Slow cooks break down collagen, making the meat more tender.

[micahlowbe]

Probably my favorite show yet. That dude, Al, is a hidden gem. You chose a good team up guy for this. I’ve done this style of grilling, limitidly, and enjoy it but this is far more informative. Enlightening. You two should do more. together. Al is a natural presenter. 👍🏻👍🏻👍🏻👍🏻

[madmh]

MAN!!! Your best cooking video ever!!! I love the fact that you two got through cooking a feast without using ketchup, mustard, McDonald's sauce, or any of the other BS prepared sauces! That's the way brother, it's all about the meat - the finished product - without all the

[bernardsbbq]

Thanks for bringing Al back, he is not only a great asado master but also a very likeable and funny guy!

[dansong.tolman]

Great video. Here in Mexico, we love morcilla, intestines and all the meats you made. Congrats to Al. One ofthe most instructive videos I have seen. Also we love Argentine, people & food

[mrantonelski]

I am Italian and like all Italians I am very proud and extremely jealous of our cuisine, but I must admit that as for grilling the Argentine technique is the best in the world, followed closely by the wonderful smoking bbq of our American friends. Compliments to Al for his mastery and sympathy. Thanks for the video, mad scientist.

[blackfist]

I have to say, Argentine people are the nicest people in the world. Saludos desde Argentina y aguanten las achuras.

[lucianoluggren]

Don't reveal our secrets man, ha. Greetings from Santa Fe, Argentina.

[blh]

ahhhh...sweetbreads! First time having them (40 yrs ago )was an Argentinian BBQ and they were the most succulent meat you could ever eat...when fully cooked properly! I tried doing them and my outcome was gagging. I should try doing them again

[emmgeevideo]

I watched this video when it came out and I think it kinda changed my life. First of all, first time I met Al but now I'm subscribed and ready for a fresh new take on cooking outdoors (I was already a long-time subscriber to this channel). I have a Kamado Joe Big Joe and I'm always trying to emulate ways to cook that I see on various channels. My latest attempt is to recreate Chud Box cooking over live fire. I've cooked two tri-tips, a rack of ribs, and and some strip steaks that way and they were amazing. Then I saw this video.

I was already planning to cook a tri-tip yesterday for my neighbors when they came home with their new baby. I tried to emulate Al's methods when I saw what he did here with a tri-tip. It looked amazing but I didn't get to eat any. My neighbors said it was the best tri-tip they ever had. I roasted some sweet potatoes Al's way. They loved that too. Now I'm going to to make some for myself. I love to cook outdoors and share with friends. Thanks Al for helping me make their homecoming special.

[bennickerson]

If I ever got invited to Al's house for lunch, I would definitely stay for dinner. He can invite me any time!